Lovely Beef Liver Food

LOVELY BEEF LIVER

Lovely Beef Liver image

Lovely she says and lovely she means. This is so simple and very tasty. I have borrowed the sauce from recipe#18098 Meatballs by Lali- I had some frozen so my dinner was so easy. Full credit goes to Lali for this recipe - without you I couldn't have done it! Use approximately 1 cup of the sauce but you can tell if you want more or less on the liver There may be a bit of extra sauce but it freezes well.

Provided by Bergy

Categories Beef Organ Meats

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb beef liver, medium thick sliced (just over 1/4-inch)
1 cup panko breadcrumbs
salt & pepper
3 tablespoons oil (for the pan)
20 small fresh mushrooms, cleaned
5 teaspoons soy sauce
1/3 teaspoon allspice
1 1/4 teaspoons mustard powder
1 cup catsup
3 teaspoons brown sugar
1 1/4 tablespoons vinegar

Steps:

Mix sauce ingredients together.
Coat the liver in the Panko Crumbs.
Heat oil in a fry pan.
Brown the liver on both sides.
Add mushroom, they will help scrape up all the crumbs, broen 2 minutes.
Pour in the sauce, cover and simmer 15 minutes over medium heat.
Serve.

Nutrition Facts : Calories 590.3, Fat 21.9, SaturatedFat 4.2, Cholesterol 415.8, Sodium 1823.1, Carbohydrate 59.7, Fiber 2.9, Sugar 26.2, Protein 40.5

ABSOLUTE BEST LIVER AND ONIONS

Absolute Best Liver and Onions image

This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!

Provided by JSHULER43

Categories Everyday Cooking

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

Steps:

Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g

SMOTHERED BEEF LIVER

Smothered Beef Liver image

If you like liver, you will LOVE this way of cooking it. Easy and delicious. If you don't like liver, try this and you might learn to LIKE it.

Provided by PATTY MAE

Categories 100+ Everyday Cooking Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons vegetable oil
1 large onion, sliced
1 pound beef liver
½ cup all-purpose flour
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 (8 ounce) can tomato sauce
¼ cup water
½ teaspoon dried oregano

Steps:

Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane.
In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan.
Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 23.1 g, Cholesterol 312.1 mg, Fat 14.7 g, Fiber 2 g, Protein 25.9 g, SaturatedFat 3.1 g, Sodium 955 mg, Sugar 3.9 g

DEE'S BEEF LIVER AND ONIONS

Dee's Beef Liver and Onions image

I cook mine a little bit different with bacon grease and onions, and then steam that puppy a while until it is tender and makes its own gravy.

Provided by Dienia B.

Categories Beef Organ Meats

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

10 slices bacon
1 onion, sliced thin
1 lb liver, sliced thin
1/2 cup flour
1/2 teaspoon season salt
1 cup water

Steps:

Cook bacon; remove bacon and set aside.
Put sliced onion in the same frying pan and fry a little.
Mix the flour and season salt together. Dredge liver in the flour mixture.
Move onion over to the side.
Add floured liver to the fry pan. Fry until brown on one side.
Flip liver over and place onion on top.
Brown on other side.
Add 1 cup water; cover and simmer on low heat until gravy forms, about 20 minutes.

Nutrition Facts : Calories 481.5, Fat 29.8, SaturatedFat 9.9, Cholesterol 351.4, Sodium 552.9, Carbohydrate 19.5, Fiber 0.8, Sugar 1.2, Protein 31.6

ITALIAN-STYLE BEEF LIVER

Italian-Style Beef Liver image

My family loves liver, but I get tired of serving the standard liver and onions. Here a rich tomato sauce makes the liver nice and tender.-Mina Dyck, Boissevain, Manitoba

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon salt
1 pound beef liver, cut into bite-size pieces
4 teaspoons canola oil, divided
1 cup thinly sliced onion
1/2 cup chopped celery
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 bay leaf
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti
Grated Parmesan cheese

Steps:

Combine flour and salt; toss with liver. Heat 2 teaspoons oil in a skillet, cook liver until no longer pink. Remove and set aside., In the same skillet, saute onion and celery in remaining oil until tender. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Add liver and heat through. Discard bay leaf., Serve over spaghetti; sprinkle with cheese.

Nutrition Facts :

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